This blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...

12 August 2012

Japanese Caramel

I found this intriguing dish in a parcel of old hand written recipes in my friend Susan's house. Never seen anything quite like it, and determined to have a go when the occasion arises.

2 oz sugar (it says 'loaf' which dates it!)
2 tblspns water for caramel
Make caramel in the usual way.
Line what she calls a 'centre mould' - ie a ring mould - with the caramel.
Then whip 3 egg white until stiff, add 4 oz of caster sugar, stirring in lightly.

You can't really see where this is going can you?

Well, 'stand in a meat tin with water for one and a half hours. turn out (I return it to the oven after turning out until it crisps outside, in slow oven, without the water. Fill centre with whipped cream.'

A bit like a sort of poached angel cake really. I would fill the centre with raspberries or similar as well as the whipped cream.

My Favourite Cookery Books

Welcome to My Fresh Food Recipe Blog

This blog will be populated with recipes from The Fresh Food Co Cookbook, my first internet content, written between 1995 and 2000. I developed a fully searchable cookbook majoring on organic vegetable recipes, to introduce customers of the Fresh Food Co's organic vegetable boxes to novel ways of preparing veg. And novel veg. In those days, calabrese, kale and celeriac were unknown and peculiar. I do hope you enjoy the recipes, they are quite informal. I don't really do measurements. But please do comment and get in touch if you want to know more.

Most recipes are my own, some are adapted from classic traditions, some from books which are all fully attributed.

If you would like to use any of this content, please get in touch first at josayoung@gmail.com.